Raw cranberry lemon cheesecake bites

Although these cranberry lemon cheesecake bites look pretty fancy, they're actually quite easy. All you need is a blender, and although you need to use it twice you don't even have to wash it in between uses so this can be whipped up very quickly.

Cranberry Topping

Recipe Directions

1. Throw all lemon cheesecake ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy white fudge with no cashew chunks at all.

2. Pour lemon filling mixture into the final pans/molds and place in freezer (to let them firm up a bit while you are making the cranberry topping).

3. You do NOT need to wash the blender. (It will have some lemon filling leftovers in it, but that's okay.) Throw the cranberries and dates into your (dirty) high-speed blender. Blend until nice and smooth.

4. Hopefully your lemon cheesecake bases has firmed up a bit in the freezer (15 mins or so?), now use a spoon and plop the cranberry topping onto the lemon filling and smooth it out with the back of a spoon.

5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours or so!).

6. Store in freezer at all times. To eat, just open the freezer, grab what you want and eat immediately.

The Rawtarian's Thoughts

Although this recipe looks pretty fancy, it's actually quite easy. All you need is a blender, and although you need to use it twice you don't even have to wash it in between uses so this can be whipped up very quickly.

The taste of this recipe is majorly tangy, what with the lemon and the cranberries. Little children might not care for it, but I think it has a gourmet flavor and I absolutely love it.

Now, I've explained everything quite nicely in the directions, so you should be able to follow along quite well. (If I do say so myself!)

The biggest question mark will be deciding what kind of dish or molds to use. If you don't have a lot of kitchen gear, you can just get a big brownie pan, cake pan or pie dish and dump the entire recipe in it (first the lemon filling, then adding the cranberry on top about 10 minutes later). Then freeze, and slice once frozen like a big cake. Easy!

As you can see in my pics, I made a few different sizes of cheesecake "bites", from a little "cake" (using a mini springform pan) to two smaller versions using silicone molds (medium square molds and tiny round molds). I actually prefer the tiniest "bites", because they're a nice little snack in a small portion. Also, a tip if you're using silicone molds, just fill them up and leave them in the freezer in the molds. Then pop them out of the molds just before eating.

One last note, these will melt really quickly so you must eat them frozen.

Danielle's Review

Raw cranberry lemon cheesecake bites

5

5 out of 5

Absolutely loved this recipe Laura-Jane, thanks so much for sharing. I made this tonight and can I just say, the Lemon cheesecake base is AH-MAZING! I mixed it up a little bit as I didn't have Cranberries, so I used frozen mixed berries and I added a bit of Cacao powder, it was divine! I will be trying it again with Cranberries as I think it would be delicious. The possibilities are endless, I'm thinking Raspberry too! Mmmm. Thanks again.

Rue Olp's Review

Raw cranberry lemon cheesecake bites

5

5 out of 5

These are amazing! One question. I make a ton of stuff from your website and people are always asking me to give them individual recipes. Too much work for me. Can I just paste your link onto my Facebook next to where I put a pic of your stuff that I make. Then then can have direct access to you;)

The coconut oil is necessary to get the right consistency. (I've used Irish Moss, it works, but it is a LOT of work and not worth the effort in my opinion - you can use chia seeds for some recipes though)

Put the dates in a food processor and blend until a smooth paste forms. Sometimes it turns into a hard block and the blade has a hard time going through it, and if that happens, add about a tablespoon of water. Add the remaining ingredients and mix until smooth.

Put the crust mixture in the bottom of a springform pan and put it in the freezer until you are ready to assemble.

In short, no, almonds are not a good sub for cashews, cashews are way creamier and will react quite differently.

If you can do macadamia nuts they would work better instead of almonds.

Almonds aren't creamy or oily enough - I almost think you'd have better luck maybe using bananas instead, or maybe some almonds and some bananas - it will turn it into a banana-ish cake, but it will at least have the creaminess

I just made those little cranberry-lemon cheecake bits…they are so incredibly deliciously sweet and tangy….the presentation can only get better as i make these more and more often. So easy to make with my Vitamix. Thank you for this recipe..

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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